avgolemono soup

original recipe

ingredients

• Extra Virgin Olive Oil
• ¹⁄₂ to 1 cup finely chopped carrots
• ¹⁄₂ to 1 cup finely chopped celery
• ¹⁄₂ to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper
• 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
• ¹⁄₂ cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

instructions

• In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
• Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
• To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
• Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!